Meat
Bone
Springbok bones and frames build stock—collagen, residual meat and savoury juices. Small African antelope yields lean, fine, slightly sweet game meat. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in South African braai and biltong culture.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.42 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 70.8 mg
- Sodium 63.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30 g
- Fat 16.1 g
- Saturated Fat 6.42 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.35 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 523 mg
- Major Minerals 521 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.35 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As springbok cookery specialised, bone was portioned and sold ready for the pan. Fine dining plated springbok carpaccio and rare loins.
Trekboer cookery dried springbok into everyday biltong; bone of springbok took a named place in that kitchen trade.
Export loins and biltong packs reached European specialty shops. Cooks treated bone of springbok as a cut with its own timing and sides.